Ingredients:

2 teaspoons olive oil
1 small onion, finely chopped
1 (8-ounce) can tomato sauce
Pinch salt
Pinch black pepper
1 pound refrigerated whole wheat pizza dough or Whole Wheat Pizza Dough
4 large eggs
2 tablespoons grated Parmesan cheese
2 tablespoons chopped fresh flat-leaf parsley

Directions:

Spray large baking sheet with olive oil nonstick spray and sprinkle with cornmeal.

Heat oil in small nonstick skillet over medium heat. Add onion and cook, stirring, until softened, about 5 minutes. Stir in tomato sauce, salt, and pepper; bring to boil. Transfer to small bowl.

Divide pizza dough into 4 equal pieces. On lightly floured work surface with lightly floured rolling pin, roll each piece of dough into 6-inch round; roll edge in to form 1-inch high rim. Transfer dough rounds to prepared baking sheet; cover with clean kitchen towel. Let dough rise 30 minutes in warm place (80–85°F).

Meanwhile, preheat oven to 450°F.

Spoon tomato sauce mixture evenly over pizza dough rounds. Bake 7 minutes. Break 1 egg in center of each pizza and sprinkle evenly with 1 tablespoon of Parmesan. Bake just until whites are set and yolks begins to thicken, 8–10 minutes. Sprinkle pizzas evenly with parsley and remaining 1 tablespoon cheese.